½ lb hot cooked potatoes
½ lb grated raw potatoes
2 cups flour
1 tsp baking soda
1½ cups buttermilk
butter for frying
salt and pepper
Drain, peel and mash the hot potatoes.
Stir in the raw potatoes, flour and baking soda. Add salt and pepper to taste.
Mix well with enough buttermilk to make a stiff batter.
Shape into 3 inch patties about ¼ inch thick and fry on hot greased griddle until crispy and golden on both sides.
Yield 12 cakes
Oatcakes are part of the Beltane ceremony. Their roundness is symbolic of the life-giving sun whose return is marked by this festive sabbat. During Beltane a huge bonfire is kept going all night long. Pieces of the cake are thrown into the fire as an offering to the protective deities.
Participate in this ancient custom by casting the oatcakes into an outside bonfire or even your fireplace. Begin by blessing these cakes. Say a prayer of gratitude, giving thanks to the Goddess and God for their abundance. Pass around the cake in a clockwise direction. Invite each of your guests to take a piece of the cake. Say:
We are each a part of the joyous circle of love.
As we cast the bread into the fire,
We fuse together into the One Being,
That always was and always will be.
Recommend to your guests that they remember the joy in their hearts
as they experience the gaiety of the season.
2 TB vegetable shortening
1/3 cup boiling water
3 cups medium rolled oats
1 teaspoon minced fresh sage
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F (175 C). In a small pan, heat the shortening and water, until the shortening has melted. remove from heat and let cool.
Mix the oats, sage, baking soda, and salt together in a bowl. Mix the cooled liquid and the oat mixture, adding water,if necessary, to maintain a dough-like consistency.
Pat the dough into a circle, about 8 inches in diameter. Place on an ungreased baking sheet. Bake for about 40 minutes.
Cut into 8 wedges, then leave to cool on a wire rack.